nexIK

Summary

Industrial kitchens (IKs) use between 5 and 7 times more energy per square meter than other commercial building spaces like office buildings and retail stores. Furthermore, studies indicate that in the EU, UK, and the US, 30% of the energy consumed in industrial kitchens is used in purely commercial establishments, e.g., restaurants and snack bars. Despite the size and ubiquity of this industry, the role of IKs in the global quest for sustainable energy systems still needs to be explored. The nexIK project will address this critical topic, proposing a new methodology to quantify the interactions between Water, Energy, and Food in IKs. Commonly known as the Water-Energy-Food Nexus (WEFN), the developed method will provide a holistic approach to assess the impact of IK activity on the consumption of electricity and water.